Find out everything you need to know about How to Cook Smoked Ham and get our recipe for our holiday Smoked Ham with Maple Spice Glaze, which is naturally gluten-free and sugar-free.
When it comes to cooking a whole smoked ham, there are a lot of options and questions. A few years ago, when I first shared this maple spiced glazed smoked ham recipe, I was only thinking about how great it looked and tasted on the holiday table.
I added some of the most common questions about how to cook a bone-in smoked ham to this post because so many of you has asked them.
Bookmark this for Easter, Thanksgiving, Christmas, New Year’s or whenever you want to serve a whole ham.
As both a passionate home cook and ham aficionado, I’m delighted to share my time-tested tips for cooking a Fieldstone hickory smoked ham to absolute perfection This succulent, flavor-packed cut of pork deserves careful preparation to bring out its very best qualities From selecting the right size ham to choosing complementary seasonings, you’ll learn techniques to transform a basic smoked ham into a mouthwatering masterpiece. Pull up a seat at the table as we dive into the wonderful world of cooking Fieldstone’s incredible hickory smoked ham!
Selecting the Perfect Fieldstone Hickory Smoked Ham
The journey begins right in the grocery aisle when choosing your ham Keep these tips in mind
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Weight – Estimate 1/3 to 1/2 pound per person. For 4 people, a 4-6 lb ham is ideal. Bone-in hams take up more space per pound.
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Boneless or Bone-In: Ham without bones is easier to carve, but bone-in ham tastes better. Choose based on your meal plans.
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Thickness: For the best balance of smoky outside and tender, juicy inside, choose a ham that is two to three inches thick.
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Color – Opt for a ham with deep pink meat and white fat marbling Avoid any off-colors or dry spots
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Packaging – Select a ham free of tears or punctures. Hickory smoked ham keeps well refrigerated.
Prepping Your Fieldstone Ham for the Oven
Before cooking, just a bit of simple prep:
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Remove Packaging – Unwrap completely and discard any plastic, nets, etc. Leave just the ham.
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Pat Dry – Use paper towels to remove any excess moisture from the exterior. This helps the ham brown.
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Score the Fat Cap – Make 1/4 inch deep cuts in a diamond pattern to allow glaze to penetrate.
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Apply a Light Glaze – Brush with honey, maple syrup, or brown sugar to add flavor and moisture.
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Let Stand – Allow ham to sit at room temperature 30 mins before baking to prevent chilling the oven.
Roasting for Maximum Flavor
When ready to cook, follow these steps for roasting success:
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Preheat Oven – Heat oven to 325°F (163°C). Use a lower temp for moistness.
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Place Ham Fat Side Up – Put the ham in a roasting pan with the fat cap facing up to baste the meat.
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Cook Time – Estimate 12-15 minutes per pound. For a 6 lb ham, bake for 90 minutes.
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Check Temperature – Insert a meat thermometer into the thickest section, avoiding bone. Cook to 140°F (60°C).
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Let Stand – Once 140°F is reached, remove ham and allow it to rest 15 minutes before carving.
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Add Glaze and Broil – Brush with more glaze, then broil 3-5 minutes to caramelize the outside. Watch closely to avoid burning.
Serving Suggestions for Your Smoked Ham
You did it! Here are tasty ways to serve your masterpiece:
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Allow guests to carve slices directly from the ham for a stunning presentation. Provide a carving knife and fork.
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Offer a carving station for self-serve access to the ham. Add mustards, pickles, biscuits for sandwiches.
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Slice the ham and arrange artfully on a charcuterie board alongside cheeses, fruits, nuts, and crackers.
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Dice up leftover ham for next-day omelets, frittatas, hashes, and sandwiches. Soups and pastas also welcome ham!
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Fold diced ham into mashed potato cakes and pan fry in butter for an easy ham hash.
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Toss ham pieces into salads, wraps, and tacos for a flavor boost.
However you serve your Fieldstone hickory smoked ham, it’s sure to be a hit. I hope you’ll pull up a chair and join me in celebrating the joys of cooking this incredible product. Just follow my tips and you’ll achieve ham perfection!
Frequently Asked Questions About Hickory Smoked Ham
What is hickory smoked ham?
Hickory smoked ham is raw pork from the hind leg that has been cured, smoked over a fire using hickory wood, and seasoned to add robust, wood-fired flavor.
Is hickory smoked ham fully cooked?
No, hickory smoked ham is not fully cooked when purchased. It has only been cured and smoked. Fully cooking requires baking it in the oven until it reaches 140°F internally.
How long does it take to cook a hickory smoked ham?
Cooking time depends on size, but estimate 12-15 minutes per pound at 325°F. For example, a 6 lb ham takes about 90 minutes. Always use a meat thermometer for doneness.
Can you eat hickory smoked ham cold?
Yes, hickory smoked ham can absolutely be eaten cold right from the fridge, just like regular cooked ham. It makes a great addition to sandwiches, charcuterie boards, and salads.
What is the best way to reheat leftover hickory smoked ham?
To reheat hickory smoked ham, thin slices or diced pieces can be warmed in the microwave or on the stovetop in a skillet. For whole slices, wrapping in foil and baking at 300°F works well.
What tastes best with hickory smoked ham?
Classic side dishes like baked beans, potato salad, mac and cheese, cornbread, and collard greens pair deliciously with the bold flavors of hickory smoked ham. Fruity glazes also add great flavor.
HOW LONG TO COOK A SMOKED HAM IN THE OVEN?
In this recipe, I used a 6. 5-pound bone-in smoked ham and the total cooking time was 2 hours and 15 minutes. Your ham’s cooking time depends on how big the ham is and how your oven performs. A good rule of thumb is to add 20 to 25 minutes for every extra pound. You want the internal temperature to reach 145F.
WHAT IS SMOKED HAM?
- Smoked ham is a piece of pork leg that has been cured in brine, hung in a smokehouse, and smoked over low heat for a long time to make it taste better.
- Both fresh ham and cooked ham can be smoked.